Corbin’s Bouillabaisse

With Toasted Bread & Rouille


Soup Base
2 Litres Clamato Juice
2 Litres of canned diced tomatoes
2 Litre vegetable stock
1 large onion, diced small
2 cups carrots, diced medium
2 cups celery diced-medium
1 ½ cups fennel, rough chopped
3-4 cloves of garlic minced
6-8 tbsp. olive oil extra virgin
2 bay leaves
1 cup Pernod
1 cup dry white wine
Pinch of saffron
Salt and pepper to taste
1 red pepper diced
1 green pepper diced
¼ cup fresh Fennel leaves, choppedSeafood Portion
4 pieces 21/25 whole shrimp tail-on
45 grams red snapper (cut into 2 inch pieces)
45 grams white fish (tilapia) (cut into 2 inch pieces)
8 pieces fresh PEI mussels
5 whole clams
4 -6 pieces scallops

3 tablespoons water
3/4 cup coarse fresh bread crumbs (preferably from a baguette, crust removed)
3 garlic cloves
¼ cup roasted red pepper, skinned and seeded
1/2 teaspoon coarse sea salt
1/2 teaspoon cayenne
3 tablespoons extra-virgin olive oil

Rouille Method

Pour water over bread crumbs in a bowl.
Mash garlic to a paste with sea salt and cayenne using a mortar and pestle.
Add moistened bread crumbs and mash into garlic paste.
Add oil in a slow stream, mashing and stirring vigorously with pestle until combined well.


Sauté mirepoix in olive oil with garlic and fennel.
Add wine and pernod and remaining Soup Base ingredients.
Bring to a boil and simmer on low heat for 30 -40 minutes.